Cranberry Pumpkin Cake with Caramel Glaze

Cranberry Pumpkin Cake with Caramel Glaze
I get a thrill when I spy the first bag of fresh cranberries in the produce section each Fall, I am crazy for cranberries!  Cranberry Pumpkin Cake with Caramel Glaze is perfect for those who just love a few.

Cranberry Pumpkin Cake with Caramel Glaze

A “superfood” high in antioxidants, tart and crunchy, cranberries offer more than average health benefits. What I love most about these berries are their attractive bright red color and they can be used in countless ways.  I hope to share more cranberry ideas through the holidays, so be watching!
For our traditional Thanksgiving dessert spread, I was inspired by the new “seasonal release”
of Jello’s Pumpkin Spice Pudding and Pie Filling.  Cranberry Pumpkin Cake with Caramel Glaze
seemed perfect for those few who aren’t big on pies in our family.  Some actually prefer cake and ice cream.
It’s fast and easy to make.  Preheat the oven and prepare a 12 cup bundt pan.  Be sure to reserve 1/4 cup of the cake mix in a plastic bag.  Wash and dry your cranberries and then toss them in the bag with the cake mix and coating them well.  This tip helps to keep them from falling to the bottom of the pan.
In a mixing bowl combine the cake mix, pudding mix, eggs, water and oil and beat together for about 2 minutes.  Now gently fold the berries into your batter and pour into your cake pan.  Pop it into the the oven for about 40 to 45 minutes…ovens vary, so watch it carefully.  I always test it with a toothpick.  When the toothpick comes out clean, it’s done.  Cool on a wire rack.  While the cake is cooling, you can make the caramel glaze.
5 from 1 reviews
Cranberry Pumpkin Cake with Caramel Glaze
 
Ingredients
Cranberry Pumpkin Cake
  • 1 yellow cake mix
  • 1 (3.4 oz) Jello pumpkin spice instant pudding
  • 1-1/3 cups water
  • ⅓ cup oil
  • 3 large eggs
  • 2 cups fresh cranberries, rinsed and dried
Caramel Glaze:
  • ½ cup butter
  • 2 teaspoons corn syrup
  • ½ cup brown sugar
  • ½ cup whipping cream
Instructions
  1. Preheat oven to 325 degrees for dark or coated pans, or 350 degrees for a metal or glass pan. Reserve ¼ cup of cake mix in a plastic bag.
  2. Mix the remaining cake mix with pudding mix, water, oil and eggs. Beat at medium speed for 2 minutes.
  3. Shake the cranberries in reserved cake mix. Fold berries into the cake batter.
  4. Pour batter into a bundt pan that has been greased and floured well. Bake according to pan type for 38 to 43 minutes, or until a toothpick inserted in center comes out clean.
  5. Cool in pan on a wire rack for 15 minutes. Turn out onto cake plate and cool completely before glazing.
  6. For Caramel Glaze:
  7. Melt butter in a medium saucepan. Add corn syrup and brown sugar.
  8. Stir over medium heat until it comes to a soft boil.
  9. Decrease heat and add cream. Let simmer for about 10 minutes.
  10. Drizzle over cake, allowing the glaze to drip down the sides of the cake.
Notes
Serve with whipped cream or vanilla ice cream.
This cake will freeze well prior to glazing.  Mine is all wrapped up and tucked in the freezer ready for the big day.  What’s waiting in yours?
 Happy Baking All!

About The Author

Renée

Renée is passionate about making and sharing ALL things delicious! Her happy place really is her kitchen where she loves whipping up memories with her family and friends. Raised in sunny Southern California she's spent her adulthood in Idaho, both sides of her great state. She's married to an amazing man, and together they have 5 children, who gave them five more, and now they have 28 grandchildren. So there’s always a reason to cook and celebrate around their place!

15 Comments

  1. Jennifurla

    that looks fab, love the spreckles of cranberry.

    Reply
  2. LDH

    Oh my… that caramel glaze is calling my name! What a delicious cake 🙂 I am crazy for cranberries too.

    Reply
  3. Garden of Egan

    Triple yum! That looks good. I love cranberries. The sauce would make it so perfect!

    Say hi to Jen for me!

    Reply
  4. Cher' Shots

    Thanks for the wonderful recipe! Sounds so tasty.
    I went to a cranberry festival and have a bounty in the freezer. Looking forward to trying this.
    ‘hugs from afar’

    Reply
  5. The Café Sucré Farine

    Yum! This looks delish and such a lovely photo! Makes me want to get a fork and snitch a bit! 🙂

    Reply
  6. Cathy

    Wow, what a great recipe! I’ve printed this one and can’t wait to try it. Love that it called for fresh cranberries and not the dried ones. And that glaze…yum.

    Reply
  7. Julie

    Oh can I have a piece? Looks so delicious!! Happy Thanksgiving!!!

    Reply
  8. Red Couch Recipes

    I agree with you about being excited about cranberries back in season! Love this recipe! I am sure not all the caramel would make it on the cake :). Joni

    Reply
  9. SavoringTime in the Kitchen

    I love cranberries too and even try to freeze some to use after the holidays. What a delightful way to use them, and that caramel, wow!

    Reply
  10. Debbie

    UGH! I missed this post, and I don’t know how. I’m grunting because I would have loved to try it for a dinner I had Friday night. At the very least, I would have substituted that jello pudding for the one I used in my cake. It would have made it even better.

    This looks delicious, and I WILL without a doubt be trying it during this season. I’m going to look for that pumpkin pudding ASAP to stock some.

    Reply
  11. Erin

    Oh this looks absolutely heavenly!!!

    Reply
  12. bj

    HOLY COW…next to Maple, I love cranberries…I just made cookies last night with fresh cranberries and I meant to freeze them for Christmas, but…….

    Reply

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